Paloney Ale (ESB)

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TUCK

Well-Known Member
Joined
Jul 10, 2006
Messages
321
Reaction score
22
Location
Kennesaw, Ga
Recipe Type
All Grain
Yeast
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Yeast Starter
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Additional Yeast or Yeast Starter
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Batch Size (Gallons)
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Original Gravity
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Final Gravity
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Boiling Time (Minutes)
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IBU
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Color
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Primary Fermentation (# of Days & Temp)
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Secondary Fermentation (# of Days & Temp)
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Additional Fermentation
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[size=+2]Paloney Ale (ALL GRAIN)[/size]
[size=+1]8-C Extra Special/Strong Bitter (English Pale Ale)[/size]

11.jpg


Size: 5.24 gal
Efficiency: 72%
Attenuation: 75.9%
Calories: 168.04 per 12 fl oz

Original Gravity: 1.051 (1.048 - 1.060)
|===========#====================|
Terminal Gravity: 1.012 (1.010 - 1.016)
|=============#==================|
Color: 11.6 (6.00 - 18.00)
|===============#================|
Alcohol: 5.03% (4.60% - 6.20%)
|============#===================|
Bitterness: 66.31 (30.00 - 50.00)
|================================|

[size=+1]Ingredients:[/size]
4 lbs 2-Row Brewers Malt
3 lbs Maris Otter Pale Ale Malt
.5 lbs Cara-Pils® Malt
0.5 lbs Crystal Malt 40°L
0.5 lbs Munich Malt
1.0 lbs Honey Malt
1.0 lbs Honey
0.75 oz Warrior (16.00%) - added during boil, boiled 60 min
1 oz Cascade (5.50%) - added during boil, boiled 30 min
1 oz Nugget (13.00%) - added during boil, boiled 5 min
2 tsp Corriander - added during boil, boiled 5 min
0.5 tsp sage - added during boil, boiled 5 min
1 ea White Labs WLP001 California Ale

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


[size=+1]Notes:[/size]
Late-Extract Method Used

[size=-1]Results generated by BeerTools Pro 1.0.29[/size]
 
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